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Keto Sweet Potato Casserole

Make a low-carb version of a classic side dish! Keto sweet potato casserole is made with butternut squash and pecans.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Course Side Dish
Servings 6 servings
Calories 155 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Casserole Dish

Ingredients
  

Casserole

  • 3 cups Butternut Squash peeled and cubed
  • 2 cups Cauliflower Florets
  • 1/2 tsp Cinnamon
  • 1 pinch Nutmeg
  • 2 tbsp Butter melted
  • Salt and pepper to taste
  • 2 tbsp Swerve Brown Sugar Substitute

Pecan Topping

  • 1 cup Pecans chopped
  • 1/4 cup Swerve Brown Sugar Substitute
  • 3 tbsp Butter melted

Instructions
 

  • Preheat the oven to 400 degrees.
  • Spread the butternut squash and cauliflower onto a parchment lined baking sheet, and bake for 30 minutes.
  • Let the vegetables cool, and then add them to a food processor or blender with the cinnamon, nutmeg, butter, 2 Tbsp Swerve and salt and pepper to taste.
  • Blend until smooth.
  • Layer the mixture into the bottom of a small casserole dish.
  • Add the topping ingredients to a mixing bowl, and stir to combine well.
  • Crumble the topping over the sweet potato mixture.
  • Bake for 20 minutes.

Notes

Calories: 155 Net Carbs: 5 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.